Box Park Opens: Citrus-Cured Triggerfish and Brickell Pickles
Box Park opens in Brickell.
Box Park, the second of the trilogy of British-inspired establishments by Nobu alum Santiago Rodriguez, opened Tuesday, July 23, in Brickell. The third piece in the puzzle, Harvey Wolf, will begin operating in the fall.
Though Box Park is a sister to the Hoxton, the décor and menu couldn't be more different. The Hoxton brings a New England day-at-the-beach vibe complete with clambakes and "lobstah" rolls in a whitewashed wood setting, but Box Park's design and menu are clean and bold.
The restaurant features a large bar, communal seating, and a large open kitchen where diners can have a meal while watching the chefs do their thing. Shades of blond wood warm up the white and chrome furnishings.
Box Park's menu is broken down into snacks, salads, plates, and pizzas. Especially intriguing is the "Fermented & Cured" section, which tempts with some unusual options such as rabbit liver pâté with smoked peach jam and charred bread ($9), duck confit with sweet potato hash, Chinese mustard aioli, better greens and duck jus ($18), house-fermented kimchee ($6), citrus-cured triggerfish ($10), and Brickell pickles, a selection of out-of-season local vegetables that have been preserved for your amusement ($5).
Even standards such as the charcuterie plate get turned around with selections that include duck ham, whipped lardo, ndula (a spicy spreadable salami from Calabria), and antelope salami. Choose three for $12, five for $16, or all for $20.
Though Box Park has a European vibe, the restaurant is firmly rooted in Florida, with fried alligator ($14), Everglades gumbo made with wild boar andouille and gator ($15), and Florida mango and burrato ($15) on the menu.
Can't decide? There's a "Just Send Food" option that leaves your dining fate in the hands of the kitchen for $100 with wine and beer flights or $75 without.
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